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Reduced and Total Vitamin C in Milk

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

1. Immediately after milking there is no dehydroascorbic acid in cows' milk.
   
2. During storage the dehydroascorbic acid increases until it supplies an important fraction of the total vitamin C in the milk. Between 1 and 6 mg. dehydroascorbic acid per liter are generally present in commercial mixed milk provided the milk is not exposed to light or contaminated with appreciable amounts of copper.
   
3. In milk contaminated with an appreciable amount of copper much of the vitamin C may be present in the form of dehydroascorbic acid as early as 1 day after milking.
   
4. Pasteurization destroys most of the dehydroascorbic acid. However, in commercially pasteurized milk, by the time it is bottled and ready for delivery, additional amounts of dehydroascorbie acid are formed.
   
5. In pasteurized deaerated milk the vitamin C is entirely in the form of reduced ascorbic acid and is stable.